BREADED CHICKEN FINGERS

BREADED CHICKEN FINGERS image

Categories Chicken

Yield 4 people

Number Of Ingredients 6

4 boneless, skinless chicken breasts (5 to 6 oz each), tenderloins removed whole, breasts sliced on the diagonal into 3/4-inch wide strips
1 cup unbleached all purpose flour
3 cups panko (Japanese-style bread crumbs)
2 large eggs
1 tablespoon plus 1 cup vegetable oil
Salt and ground black pepper

Steps:

1. Adjust the oven rack to the middle position and heat the oven to 200 degrees. Thoroughly dry the breasts with paper towels. Spread the flour and panko in two separate shallow dishes. Lightly beat the eggs, 1 tablespoon oil, 1 teaspoon salt, and 1/2 teaspoon pepper in a third shallow dish. Working with several pieces of chicken at a time, drop the chicken into the flour and shake the pan to coat them. Shake the excess flour from each piece; then, using tongs, dip the chicken into the egg mixture, turning to coat well and allowing the excess to drip off. Drop the chicken into the panko and press the crumbs lightly onto the chicken. Shake off excess crumbs and place the breaded chicken on a wire rack set over a rimmed baking sheet. Repeat with the remaining chicken. 2. Heat the remaining 1 cup oil in a heavy bottomed 12-inch skillet over medium-high heat until it reaches 350 degrees-the oil will shimmer but should not smoke-3 to 4 minutes. Lay half of the chicken gently in the skillet and cook until golden brown and crisp on the first side, about 2 minutes. Using tongs, flip the chicken; continue to cook until the second side is deep golden brown and crisp, and the chicken is no longer pink in the center, about 2 minutes longer. Transfer the chicken to a clean rimmed baking sheet lined with paper towels and place it in the warm oven. Return the skillet to medium heat and repeat with the remaining chicken. Serve immediately with your favorite sauce (honey mustard is good).